No Bake Nutella Cheesecake (Print-Friendly Version)

Smooth Nutella, tangy cream cheese, and Oreo crust unite in this effortless, decadent no-bake dessert.

# Ingredients You’ll Need:

→ Crust

01 - 18 whole Oreo cookies
02 - 3 tablespoons melted unsalted butter

→ Cheesecake Filling

03 - 18 ounces cream cheese, room temperature
04 - 3/4 cup Nutella, room temperature
05 - 1/2 cup powdered sugar
06 - 1 cup heavy whipping cream (35% fat), cold

→ Nutella Center

07 - 1/2 cup Nutella, room temperature

→ Decoration

08 - 1/2 cup Nutella, melted
09 - 4 Oreo cookies, crushed

# How to Make It:

01 - Line a flat surface with parchment paper. Scoop 1/2 cup of Nutella and spread into a disk roughly the diameter of your springform pan, forming an even layer. Place the parchment with Nutella in the freezer until solid.
02 - Crush 18 Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Mix crumbs with 3 tablespoons melted unsalted butter until texture resembles wet sand. Press firmly into the base of a 9-inch springform pan to create a compact, even crust.
03 - In a large bowl, combine 18 ounces room-temperature cream cheese and 3/4 cup Nutella. Blend with an electric mixer or whisk until completely smooth. In a separate chilled bowl, whip 1 cup cold heavy cream with 1/2 cup powdered sugar to soft peaks, ensuring not to overwhip.
04 - Carefully fold the whipped cream into the Nutella-cream cheese mixture in two additions. Use a spatula and combine gently until the filling is light and fully integrated.
05 - Spread half the cheesecake filling evenly over the prepared crust. Place the frozen Nutella disk in the center, then cover with remaining filling. Smooth the top for an even surface.
06 - Cover the pan securely with plastic wrap or a tray. Refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set properly.
07 - Once set, melt 1/2 cup Nutella and drizzle over the surface, allowing it to flow for an attractive finish. Sprinkle 4 crushed Oreo cookies around the edges for garnish.
08 - Release the springform pan, carefully transfer cheesecake to a platter, slice, and serve immediately.
09 - Transfer remaining portions to an airtight container. Refrigerate for up to 4 days or freeze individual slices for up to 3 months. Thaw in the refrigerator overnight before serving.

# Extra Tips:

01 - Whip the cream only to soft peaks to prevent over-thickening when folding into the filling.
02 - Bring cream cheese and Nutella to room temperature for smoother blending.
03 - Use a chilled, dry bowl for whipping cream to achieve optimal volume.
04 - Ensure the cheesecake is chilled overnight for the best texture.

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